Pan-Fried Crispy Sole with Grainy Mustard Spaetzle / Buttermilk–Dill Reduction

Name: Pan-Fried Crispy Sole with Grainy Mustard Spaetzle / Buttermilk–Dill Reduction
Yield: Serves 2 to 4
Cuisine: German
Ingredients: 2 eggs, beaten; 2 tsp (10 mL) chopped parsley; Pinch of nutmeg; 2 Tbsp (30 mL) capers; 1 tsp (5 mL) white wine vinegar; 1 tsp (5 mL) salt + more as needed; 1 cup (250 mL) whipping cream; 1 Tbsp (15 mL) vegetable oil; 4 sole fillets; ⅓ cup (80 mL) white wine; ⅓ cup (80 mL) buttermilk; ¼ tsp (1 mL) pepper; 1 cup (250 mL) all-purpose flour; ½ cup (125 mL) vegetable oil; 1 cup (250 mL) panko breadcrumbs; 2 Tbsp (30 mL) diced shallots; 1 tsp (5 mL) diced garlic; ¼ tsp (1 mL) dried dill; Pinch of pepper + more as needed; ¾ cup (180 mL) milk; 4 eggs; ¼ tsp (1 mL) salt; Half a lemon, seared in a skillet or on a grill until lightly charred, for serving; 2 cups (500 mL) all-purpose flour; 2 Tbsp (30 mL) grainy Dijon mustard

Preparation info

Serves
2 to 4

Difficulty
Easy

Appears in

Fish for You

By Spencer Watts

Published 2022

About

I travelled to Germany with Culinary Team British Columbia to help compete in the IKA Culinary Olympics (the biggest culinary exhibition in the world). It also happened to be Oktoberfest while I was there. On an afternoon off, a teammate and I stumbled upon a massive Oktoberfest celebration in a town square in Erfurt. This is where I would have the best schnitzel of my life, along with many other European delicacies. I’ll never forget the crunch, and the lemons served with it were paramount

Ingredients

Europe
Germany
Erfurt
Side dish
Pescatarian
Pasta

Pan-Fried Crispy Sole with Grainy Mustard Spaetzle / Buttermilk–Dill Reduction

Ingredients

Method

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